Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

October 23, 2017

Cannoli’s are yet another beautiful example of what flour, butter, and booze will do for ya! In all seriousness though, this recipe is a cinch to make, but I would caution the hot oil part…frying is always a risk we cooks take, so just be careful. The reward is a wonderful though. Anyways, try this out and you won’t be disappointed. Let me know what filling you end up going with!!!

In a small food processor add 1 cup of all-purpose flour…

…1/4 cup of sugar…

…1/4 cup of butter…

…and 1 tsp of salt.

Blend until it reaches a mealy texture.

Then add in 2 egg yolks…

…3 tbsp of brandy (or dark rum)…

…and 4 tbsp of water.

Blend until the texture of the dough is slightly tacky.

Remove the dough from the food processor.

Knead it for 2-3 minutes, or until it begins to stiffen.

Wrap in plastic and let chill for 15 minutes.

Once chilled, remove from the fridge and roll it out into 1/4” thick sheets.

Half the dough so that it will fit inside of the pasta maker.

Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.

Divide the dough into manageable sheets and trim it down to 1 1/2” strips.

Using a cannoli mold, roll the dough all the way around (slightly overlapping the other side)…

…trim the excess…

…and seal with a little water on the edge of your finger.

Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides.

Repeat the process until the dough has all been used.

These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of matcha powder to one…

In a small food processor add 1 cup of all purpose flour, 1/4 cup of sugar, 1/4 cup of butter, and 1 tsp of salt. Blend until it reaches a mealy texture. Then add in 2 egg yolks, 3 tbsp of brandy (or dark rum), and 4 tbsp of water. Blend until the texture of the dough is slightly tacky.

Remove the dough from the food processor and kneed it for 2-3 minutes, or until it begins to stiffen. Wrap in plastic and let chill for 15 minutes. Once chilled, remove from the fridge and roll it out into 1/4” thick sheets. Half the dough so that it will fit inside of the pasta maker. Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.

Divide the dough into manageable sheets and trim it down to 1 1/2” strips. Using a cannoli mold, roll the dough all the way around (slightly over lapping the other side), trim the excess, and seal with a little water on the edge of your finger.

Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides. Repeat the process until the dough has all been used.

These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of cocoa powder to one, 2 tbsp of matcha powder to another, and 2 tbsp of vanilla paste to the last...fold...pastry bag...done! Pipe the filling into the cannoli shells and ENJOY!